It has been challenging to find a light fluffy wheat free and gluten free bread recipes. The last thing you want to add to you burger recipe is a heavy dense burger bun.
How do you make bread recipes when you are trying to avoid wheat, gluten and eggs? It is actually easy and simple to make. I generally always use rice flour, brown or white however you can substitute with a flour of your choice, results may vary.
Flax seeds are also another great substitute for eggs however if you are allergic to flax seeds try using tapioca flour (starch) instead. Tapioca flour isn't an egg substitute however it helps to hold everything together, you'll see this ingredient in flour mixes.
This GF bread is still a little soft on the inside and crispy on the outside. They are a little dense if you make the bun to big; I find it is better to make smaller buns and a little on the thinner side.
There is no need to turn on your oven as you cook these on the stove.
Start by combining the rice flour, flax meal and baking powder - stir to mix ingredients together. Next add in seasonings and stir. Once dry ingredients are well combined add the water and stir. Should start to feel like a dough consistency.
Roll the dough into balls to make approx. 6 to 8 buns.
Heat 1 tbls of olive oil in a frying pan, once heated place flattened dough into pan and allow cooking for approx 5-8 mins on each side.
Serve the buns immediately, if keeping overnight I usually place into a zip-lock bag and leave out on the counter, buns will last for a couple days.
Note: You can also bake these buns in the oven if desired (350 for approx 10-15 mins) I personally feel the flavor is much better when cooked on the stove, however baking is another great option.
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